This Pasta dish is based on the Spinach Artichoke dip that they serve at restaurants! You can make it with shrimp instead or without the chicken/shrimp for a vegetarian option.
Ingredients1 1/2 lbs Boneless Chicken Breasts, cubed
1 TBSP Olive Oil
1-2 TBSP Minced Garlic
1 8 oz Package Frozen Chopped Spinach, thawed
1 1/2 14oz Jars Marinated Artichoke Hearts, roughly chopped with juice reserved
2-3 TBSP Cream Cheese
1/4 Cup Shredded Parmesan Cheese
2-3 Sprigs Fresh Thyme
Salt & Pepper to taste
1 lb Cooked Pasta**
*May use 1 lb of Shrimp instead of Chicken.
**May use Rice instead to make it Gluten Free.
PreparationHeat the Olive Oil in a large sauté pan over Medium-High heat. Add the Minced Garlic and Chicken Breast and some salt and pepper and cook until chicken is done. Add the Chopped Spinach and Artichoke Hearts with the reserved juice and bring to a simmer. Add the Cream Cheese and Parmesan Cheese, stirring to melt both. Sauce should be thicker, but still a little runny. (If you want it thicker, add more Cream Cheese.) Add Thyme and the Salt and Pepper to taste. Serve over cooked Pasta.
*If using Shrimp, simmer Spinach, Artichokes and reserved juice with Minced Garlic. Add cheeses to thicken then add shrimp and cook just a few minutes until pink. Add Thyme and Salt and Pepper to taste.